High Protein Crock Pot Buffalo Chicken Dip
This slow-cooker buffalo chicken dip is one of my favorite go-to appetizers. It has the perfect amount of heat from the buffalo sauce and is incredibly easy to make. It’s made with lighter ingredients than a traditional creamy dip but has all the flavor and richness you’d expect.
It’s made in the crock pot so you can toss everything in, give it a good mix and transport it when ready. My favorite part, though? The smorgasbord of dippers you can serve it with. Pita chips, bell peppers, tortilla chips, celery sticks, carrot sticks, you name it, it’s good with it. And don’t skip leftovers, add it to wraps for leftover buffalo chicken wraps.
Serve your new favorite creamy buffalo chicken dip at your next party with hot honey lemon pepper wings, cajun ranch wings and other popular party dips like cottage cheese spinach dip and dill pickle dip.
Why you’ll love this recipe
- Gluten-free.
- 24g of protein per serving.
- Simple ingredients.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this crockpot buffalo chicken dip recipe.
- Boneless Skinless Chicken Breasts: rotisserie chicken, canned chicken or chicken thighs will work great! If using pre-cooked chicken breast, use 1.12 lbs. for the same macros.
- Hot Sauce: big fans of Frank’s Hot Sauce over here but use your favorite.
- Cheese: I used low-fat sharp cheddar and low moisture, part-skim mozzarella. Sharp cheddar has a more pronounced flavor than mild so I prefer it for this recipe. Pepper jack is also super good and adds a little extra zing.
- Cream Cheese: I used low fat cream cheese to keep calories and fat down. You can use full fat for a richer dip but this dip is perfectly creamy without it.
- Green Onions: adds that extra pop of flavor that complements the hot sauce, definitely add it!
- Plain Greek Yogurt: Fage plain non-fat Greek yogurt is always my go-to. Full-fat will make this dip even richer without adding too many extra calories. You can use any brand you prefer.
Variations
- Add blue cheese crumbles on top prior to serving.
- Add dairy-free ranch seasoning into the dip while it cooks for a flavor variation.
Dietary Modifications
- This recipe is gluten-free.
- This dip has a lot of dairy ingredients and I wouldn’t suggest subbing them out.
How to make this healthy buffalo chicken dip recipe:
Step 1: boil & shred the chicken
Add the raw chicken to a pot. Cover the chicken with water and set to boil for 15-20 minutes until the chicken is fully cooked through and no longer pink with an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the water and shred with 2 forks or with a hand mixer in a large mixing bowl (my preferred method).
If you don’t want to make boiled shredded chicken you can cook the chicken in the instant pot, use pre-cooked shredded chicken, rotisserie chicken or leftover baked chicken breast.
Step 2: add to crock pot
Add the shredded chicken, hot sauce, cream cheese, greek yogurt, shredded cheese, green onions, garlic powder and salt to the crock pot (image 1). Stir together to slightly mix and set on low for 1.5 hours (image 2). Stir around the 1 hour mark to ensure even cooking.
Step 3: add Greek yogurt and stir
Once done, give the buffalo chicken dip a good mix until evenly combined throughout (image 3).
Expert Tip!
If using frozen chicken, defrost first or cook from frozen in the instant pot with 1 cup of liquid for 25 minutes.
Recipe FAQs
Add it to a vegetable tray with carrots, broccoli, celery, bell peppers, cucumbers, and cauliflower. Serve with pita bread, chips, or your favorite crackers. When I have leftovers, I put it on toast with avocado, tomato and sprouts as an open faced sandwich. Sky is the limit!
The buffalo chicken dip is best served warm so ideally, it’s served the day it’s made. When I make this for parties, I make it at home and then bring it in the crock pot and leave on the warm setting so the dip stays warm all party long. However, this makes great leftovers on open face sandwiches or wraps. You can reheat in the microwave or oven on low temperature until warm.
Check out some of our other easy dips!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Crock Pot Buffalo Chicken Dip
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Equipment
- Crock pot
Ingredients
- 1 1/2 lbs boneless skinless chicken breast raw
- 1/2 cup Frank's Red Hot Sauce
- 8 oz 1/3 less fat cream cheese cubed
- 1/2 cup non-fat Greek yogurt
- 1 cup sharp cheddar cheese shredded, 112g
- 1 cup low-moisture part-skim mozzarella cheese shredded, 112g
- 4 green onions chopped
- 1 tsp. garlic powder
- 1 tsp. salt
Instructions
- Add the raw chicken to a pot. Cover the chicken with water and set to boil for 15-20 minutes until the chicken is fully cooked through and no longer pink with an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the water and shred with 2 forks or with a hand mixer in a bowl (my preferred method).
- Add the shredded chicken, hot sauce, cream cheese, greek yogurt, shredded cheeses, green onions, garlic powder and salt to the crock pot. Stir together to slightly mix and set on low for 1.5 hours. Stir around the 1 hour mark to ensure even cooking.
- Once done, give the buffalo chicken dip a good mix until evenly combined throughout.
- Serve with chopped pita, crackers, chips or veggies. This is also great on toast as an open face sandwich.
Notes
- 10 servings at 118g each.
- If using pre-cooked chicken breast, use 1.12 lbs. for the same macros.
- Use any hot sauce, Frank’s is my go-to for anything hot sauce related.
- Use rotisserie chicken or leftover chicken to make this even easier.
- Serve with crackers, pita, veggies or as an open face sandwich.
Can you freeze this?
Do you think we can use canned chicken breast? I am making a large batch for a cookout.
Definitely!
This is soooo good!!! My husband liked this low cal version better than our other recipe!! It tasted great on a wrap the next day too!